Sunday, July 19, 2009

Chicken and Corn Chowder

1 teaspoon oil
1 large onion, diced
1 potato, diced
1 oz canadian bacon
1 cup chicken broth
1 cup creamed corn
1 cup evaporated milk
3/4 pound boneless, skinless chicken breasts, diced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup frozen corn

In medium saucepan heat the oil over medium heat. Add the onion, potato, and bacon. Cover and cook, stirring occasionally until vegetables begin to soften. Stir in chicken broth, evaporated milk, creamed corn and frozen corn. Bring to a boil and reduce heat to a simmer. Cook uncovered, stirring occasionally for 10 minutes. Stir in diced chicken and cook until chicken is cooked through.

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